Crunchy Lebanese Slaw

Craving something light and fresh? Look no further! Malfouf salad is a simple crunchy Lebanese slaw, made with simple ingredients but packed with so much flavour. This refreshingly delicious vegan snack/side dish is made with fresh herbs, lemon juice, olive oil, garlic and lotssss of mint. 

I am insanely addicted to this slaw. When I make it, I typically have the whole bowl. And why not, right? Cabbage is so healthy for you and I find it always helps me with digestion. I usually make this salad as a side dish to my grilled chicken or turkey and squash kefta, or simply whenever I have leftover cabbage in the fridge. 

The great thing about malfouf salad is that it’s so versatile. Because of its relatively simple base, you can add virtually any ingredients to it and it has a whole new flavour profile. Often times I’ll make a big batch for dinner, and then when it’s time to eat the leftovers I’ll throw in some new ingredients to ‘freshen it up’ and give it a new life. For these reasons, I’ve kept the recipe basic so that you can have fun with it and customize it to your liking. 

My favourite seasonal ingredients to add are vine-ripened cherry tomatoes, Turkish cucumbers, and radishes. You can also add thinly sliced apple (like little matchsticks!) and replace the scallions with sweet white onion to add some sweetness. 

Now, the only annoying part for me was shredding the cabbage. It's not fun slicing through a big head of cabbage... and when you eat this slaw as often as I do, you need to find an alternative! I started to rely on the ready-made pre-shredded cabbage that you can buy in bags at the grocery store (My personal fave comes from National Food in Westmount). They’re sometimes mixed with carrots or purple cabbage and that's totally fine! They cut the salad prep time in half, and I'm down for that.

Crunchy lebanese slaw

INGREDIENTS

• 16 oz. shredded cabbage (about 1/2 of a large green cabbage)

• 1/2 tsp. salt 

• 2–3 scallions, sliced thinly 

• 1–2 garlic cloves, finely minced (or use a garlic press)

• 1  cup parsley, chopped

• 1/2cup fresh mint, chopped

• 1/2 cup fresh dill, chopped

• 3 tbsp. olive oil

• 3 tbsp. lemon juice, and more to taste

• 1/2 tsp. Honey 

• 1–2 teaspoons Za’atar or Sumac (optional)

INSTRUCTIONS

1. Thinly slide or shred the green cabbage and place it in a large bowl (I recommend using a mandolin for thinner, more consistent slices). Add the salt and toss with the cabbage. Add the scallions, garlic, and herbs and toss again until well mixed. 

2. In a separate bowl, add the olive oil, lemon juice and honey and mix well. Then, pour the dressing into the bowl with the slaw. Let the slaw stand for 10-15 minutes after tossing, letting the flavours meld a bit. 

3. Add Za’atar or Sumac to taste, and enjoy! 

I’d love to see what customizations you guys come up with! Leave a comment listing the ways that you decided to spice up this recipe and I’ll be sure to try it out.

BON APPETIT!

Photography by: Patricia Brochu